Cherry Tomato Bruschetta

Hello tomato season! The sun is shining, the bees are busy pollinating, and my tasty tomatoes are changing colors.

Green Tomatoes

I got a little overly ambitious with my tomato planting this year and have more tomatoes than I know what to do with. Fortunately, one of my all time favorite recipes calls for this tasty fruit – bruschetta. This simple and delicious appetizer offers a quintessential taste of summer. Full of fresh tomatoes and spicy basil, I love that almost everything I need to make it is in my garden.

Traditional bruschetta is loaded with garlic. For this recipe, I love cooking the garlic in oil prior to adding it to the tomatoes because it infuses the oil with flavor and is easier on the digestive system than raw garlic.

It’s perfect for a party because you can make a large batch of the topping ahead of time, as well as toasting baguette slices. Either bring out a bowl of the bruschetta topping for people to put on their own toasts, or do it for them right before serving. Enjoy this “summer on toast”!

INGREDIENTS

6 Tablespoons Olive Oil

6 Cloves Garlic, Minced

2 Cups Red Cherry Tomatoes, Halved*

2 Cups Yellow Cherry Tomatoes, Halved*

1/4 Teaspoon Red Pepper Flakes

Salt To Taste

1 Tablespoon Balsamic Vinegar

14 Large Basil Leaves, Chiffonade (or more to taste)

1/2 Cup Parmesan Cheese

1 Baguette

3 Tablespoons Butter

* Feel free to substitute grape or pear tomatoes for cherry.

PREPARATION

Heat 4 tablespoons of olive oil over medium heat. Stir in garlic and cook until the garlic turns golden (about a minute). Remove pan from heat and pour the mixture into a bowl.